Tuscan White Bean & Kale Soup with Whole Grain Bread
20min
45min
4
556
Chef's Note
For extra flavor, try mashing about 1/4 of the beans against the side of the pot with a wooden spoon during cooking. This creates different textures and helps thicken the soup naturally. The Parmesan rind is optional but adds incredible depth of flavor - save rinds in your freezer for soups like this!
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Ingredients
3 tablespoons olive oil
1 medium, diced yellow onion
2 medium, diced carrots
2 diced celery stalks
4 cloves, minced garlic
1 tablespoon Italian seasoning
1/2 teaspoon red pepper flakes
3 15-oz cans, drained and rinsed cannellini beans
1 14.5-oz can diced tomatoes
6 cups vegetable broth
1 piece (optional) Parmesan rind
1 large bunch, stems removed and chopped lacinato kale
1 sprig fresh rosemary
2 whole bay leaves
1 juiced lemon
1/2 cup, grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon black pepper
8 slices whole grain bread
2 tablespoons butter
1/4 cup, chopped Italian parsley
Instructions
- 1
Heat 2 tablespoons of olive oil in a large Dutch oven or soup pot over medium heat.
- 2
Add the diced onion, carrots, and celery to the pot and sauté for 5-7 minutes until vegetables begin to soften.
- 3
Add the minced garlic, Italian seasoning, and red pepper flakes to the pot and cook for 1 minute until fragrant.
- 4
Add 2 cans of cannellini beans, diced tomatoes, vegetable broth, Parmesan rind (if using), rosemary sprig, and bay leaves to the pot.
- 5
Bring the soup to a boil, then reduce heat to low and simmer for 20 minutes, allowing flavors to meld.
- 6
While the soup simmers, take the remaining can of cannellini beans and blend in a food processor with 1/4 cup of the soup broth until smooth.
- 7
Stir the bean puree into the soup to thicken it.
- 8
Add the chopped kale to the pot and simmer for an additional 10 minutes until the kale is tender.
- 9
Remove the bay leaves, rosemary sprig, and Parmesan rind from the soup.
- 10
Stir in the lemon juice, remaining 1 tablespoon of olive oil, salt, and pepper. Adjust seasonings to taste.
- 11
Preheat a griddle or skillet over medium heat and spread butter on both sides of the whole grain bread slices.
- 12
Toast the bread for 2-3 minutes per side until golden and crispy.
- 13
Ladle the soup into bowls, sprinkle with grated Parmesan cheese and chopped parsley.
- 14
Serve each bowl of soup with 2 slices of toasted whole grain bread on the side.
Nutrition Information (per serving)
556
35g
62g
19g
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